*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a super fast and fresh take on peas and carrots, this recipe braises slender, whole carrots with sweet sugar snap peas. Quick-braising is easy and (of course) quick, making it an ideal cooking method for an effortless side dish. The carrots are first coated in melted butter before gently simmering in chicken or vegetable stock until crisp-tender. The sugar snap peas and garlic are added in the last few minutes of cooking, keeping the colors and flavors bright. Fresh parsley and a drizzle of olive oil finish off this simply flavorful dish.

Try to find nice, healthy bunches of young carrots for this recipe since you are cooking them whole. If you can only find big carrots at your grocery store (my carrots were only 3/4" at the widest point), don't worry. After scrubbing them clean and removing the tops, simply cut them in half lengthwise to ensure that they cook through. You don't have to peel them as long as you give them a good wash.